2. Heat a pan with a bit of oil in it, and sear the thighs. They don’t have to be cooked through, just nicely browned on both sides. When you remove the thighs, be sure to keep enough fat in the pan to brown the onions.

3. Pull the meat off the bones and set aside in a large bowl.

4. Coarsely chop the mushrooms and set aside.

5. Coarsely chop the onions.

6. Saute the onions in the remaining chicken fat in that pan you used earlier, until golden, adding butter or oil if necessary (it probably won’t be).

7. Stir in the mushrooms and saute (in multiple batches if necessary, but you DO want to crowd the pan). Again, add butter or oil if necessary. When the mushrooms stop releasing liquid, they are done.

8. In a food processor, finely chop (but do not puree) the mushrooms and onions (and truffle/olive stuff if you have any).

9. Stir the mushroom/onion mix (and thyme leaves if you have any) in with the chicken.